Soft Rice Krispy Treats


I’ve got a tip for you from the ‘80s. A good tip! (You thought I was going to tell you to wear some MC Hammer pants and do the “Running Man”, didn’t you?) This tip will not just provide you with adequate rice krispy treats. They will be thick. And soft. You see, the recipe for rice krispy treats on the side of the Rice Krispies box in the ‘80s called for a little more butter and a little less cereal. I don’t know what happened along the way. It’s sad, really. Why would they do that? Why? We may never know, but thank goodness for my pink recipe card from the ‘80s that tells us where true goodness is to be found. Oh, and my other very important tip that seems to help keep these babies soft? Eliminate the “cook time” for the marshmallows. Once those puppies are melted, why cook them and “harden” them?? Again, why? So, my ‘80s recipe, slightly revised, appears below. The only drawback? They are so soft they may not cut into squares. A small price to pay . . . .


10 c Rice Krispies cereal

½ cup margarine or butter

8 c miniature marshmallows


Butter 9 x 13 pan (use pan with tight-fitting lid). Set aside. Measure cereal into large bowl. Set aside. In saucepan, melt butter over medium/low heat. Add marshmallows all at once and stir just until marshmallows are melted. Remove from heat and pour marshmallow mixture over cereal. Stir until evenly coated. Spoon into buttered pan. Let sit for 20 minutes or so and then serve or cover tightly. Rice krispy treats will be soft and may not hold together very well. If you want to know the truth, I eat mine in a bowl . . . with a fork. Less messy that way. And oh so good!!

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15 Responses to Soft Rice Krispy Treats

  1. Deb says:

    You’re awesome! I knew they weren’t the same as I remembered!

    • Carol says:

      Change is not always good, right Deb? Haha! I believe this is further proof that butter does, in fact, make everything better. I stand by my motto . . . . :)

  2. Cindy says:

    One of my all time favorite treats. I was just looking at the recipe on Our Best Bites made with peppermint marshmallows. I love rice krispy treats!

    • Carol says:

      Oh, I know, right?? They are fast. Easy. And SO delicious!!! My kind of treat too! I just found a recipe for cake batter rice krispy treats and will try them soon. Do they sound good?

  3. Karren Scullion says:

    Can I use regular size marshmallows and still have them turn out soft and chewy? I followed the recipe on the cereal box a couple of nights ago and they were so hard and crunchy I through the whole pan away :(

    • Carol says:

      I think the trick to soft treats is using fresh marshmallows and cooking them just barely until they are melted, no longer. So if you want to use larger marshmallows, I’d probably chop them up into smaller sizes so they will melt faster and thus won’t get so tough. Hope that works!!

  4. Peter the fatherly cook says:

    My autistic son just loves baking, and krispy treats in particular. So we followed your ‘soft’ recipe but substituted margarine for the butter. I know he didn’t seem to mind, but they didn’t taste the way I remembered as a kid. Does real butter really make that much of a difference?

    • Carol says:

      Butter definitely brings a different flavor and even consistency to the outcome but, to be honest, I use margarine at least as often as I use butter because it tends to make desserts softer and I think the flavor is still great. I love that you bake with your son. That’s awesome!!

  5. Jessica says:

    I plan to try this recipe out tomorrow afternoon, but I will be adding mini chocolate chips to the recipe. I’ll let you know how they turn out. I’m excited!

  6. Jessica says:

    Well they are entirely too delicious to be legal, however, it is definitely a spoon required dessert.

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